If you are experiencing problems downloading PDF or HTML fulltext, our helpdesk recommend clearing your browser cache and trying again. If you need help in clearing your cache, please click here . Still need help? Email help@ingentaconnect.com

Elimination of Pathogens of Significance in Food by Low-dose Irradiation: A Review

$37.00 plus tax (Refund Policy)

Buy Article:


Food irradiation is a processing technology that has been shown to be a wholesome process by many scientific studies conducted worldwide during the past 40 years. The research has been supported by the World Health Organization, the Food and Agricultural Organization, and governmental agencies in many different countries. Industrial support also has been substantial. Some of the benefits ascribed to this technology include improved shelf life, reduced use of chemicals as preservatives, and reduced levels of pathogens in foods. Pathogens such as Listeria monocytogenes, Yersinia enterocolitica, and Aeromonas hydrophila are capable of growing at temperatures as low as 0°c and are considered to pose a threat to the safety of refrigerated products. The number of cases of foodborne illness caused by contamination by Salmonella and Campylobacter spp. continues to increase. Researchers have been investigating ways in which food safety can be improved without sacrificing product quality and wholesomeness. The sensitivity of these pathogens to low-dose irradiation has been studied in several food products. Survival curves have been elucidated, and some studies on the effects of storage atmosphere, storage temperature, heating, and various treatments in combination with irradiation have been conducted. This review presents background information on this technology, with an emphasis on the radiation sensitivity of some pathogens of importance. Suggestions for future work in this area are also discussed.

Document Type: Research Article

Affiliations: 1: Meat Laboratory, Department of Animal Science, Iowa State University, Ames, Iowa 50011; Fulbright Visiting Scientist from Agricultural University of Poznan, Poland 2: Department of Microbiology, Immunology and Preventive Medicine, Iowa State University, Ames, Iowa 3: Meat Laboratory, Department of Animal Science, Iowa State University, Ames, Iowa 50011 4: Department of Food Science α Human Nutrition, Iowa State University, Ames, Iowa

Publication date: January 1, 1994

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content



Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more